Prawn Cocktail

By Reuben Riffel | Published 1 April 2009

This pink sauce is the perfect accompaniment to mounds of delicious prawns.

You need:
• 4 tablespoons tomato sauce
• 9 tablespoons mayonnaise
• 2 tablespoons mascarpone cheese
• lemon juice, to taste
• few drops Tabasco sauce 
• 800 g cooked fantail prawns
• 1 small cucumber, thinly sliced
• 1 iceberg lettuce, shredded finely
• salt and freshly ground pepper
• lemon wedges, to serve
• paprika, to garnish

Here's how:
1. Make the pink sauce. Beat together the first five ingredients. Set aside.
2. Tail the prawns. Reserve 10 of the prawns for decoration, and remove the tails from the rest.
3. Line 'em up. Use the cucumber slices to line a serving dish (alternatively, use 10 serving glasses). Mix the lettuce with the tail-less prawns and cocktail sauce. Season and spoon the mixture into the serving dish or divide it evenly amongst the glasses.
4. Ta-da! Top with the remaining prawns. Garnish with lemon wedges and a sprinkling of paprika.

Other recipes to try out:
Smoorsnoek
West Coast mussel pot
 

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